July 2 - Saturday, What's cooking?
- Thread starter Alix
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
powerplantop
Executive Chef
Here's is the recipe I used now and then, Patty, posted here a long time ago. Circa 1983 Field & Stream.
Bean Hole Beans
2 lbs (4 cups) navy beans
3 1/2 qts water (more or less)
2 onions
6 whole cloves
½ lb salt pork
2 lbs cooked ham chunks or hot dogs (optional)
1 tsp salt
¼ cup brown sugar
½ cup dark molasses
1 ½ tsp dry mustard
1 cup chili sauce
Dash of Tabasco
Soak beans overnight in enough cold water to cover by 2 inches
The following day drain the beans and put in a pot. Add about 3 qts of water, cover, bring to boil, then simmer for 1 hour
Stick the cloves in the onions and put in the bottom of the Dutch oven
Pour the beans and cooking liquid into the Dutch oven
Cut a couple deep slashes in the salt pork and poke it into the beans
(If you wish add your ham or hot dogs)
Mix the remaining ingredients with ½ cup of boiling water and pour over the beans
If necessary add more boiling water to cover beans
Cover and cook until done
Serves 12-14
Thanks
The OutDoor Chef
Washing Up
Ribs & Chicken with Mac & Cheese.
In case I don't get around to snapping a pic after cooking, like last night 
The shrimp, seasoned with some Tasty Licks Dixieland Dust.
The cheap ... steak I bought a loin of, but look at that marbling. Tasty stuff. Worth every bit of 4 bucks a lb.
The spud is in the nuker, waiting on some feverish electrical action before finishing on the grill.
And the veggie... need I say more.
The shrimp, seasoned with some Tasty Licks Dixieland Dust.
The cheap ... steak I bought a loin of, but look at that marbling. Tasty stuff. Worth every bit of 4 bucks a lb.
The spud is in the nuker, waiting on some feverish electrical action before finishing on the grill.
And the veggie... need I say more.
Andy M.
Certified Pretend Chef
No question, you feed yourself well!
CWS4322
Chef Extraordinaire
Kayelle
Chef Extraordinaire
It's as easy as it sounds Pac.
Heat up some oil, peanut oil if you have it, any flavorless oil if you don't. To a half cup of oil, I'd add about four or five tablespoons of hot pepper flakes. Simmer for about 10 min. till the oil is nice and red. Strain if you want, and I think you can keep in the fridge for ages.
Rocklobster
Master Chef
One question, P. I am intrigued by the bacon wrapped asparagus. Wouldn't you have to cook the bejeezus out of the asparagus before the bacon is cooked enough to eat? It would be mushy by then, no?In case I don't get around to snapping a pic after cooking, like last night
And the veggie... need I say more.
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We are having pretty much the same meal for our dinner tongiht, btw.
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It's as easy as it sounds Pac.
Thanks. I would not have thought to use that much pepper flakes without you saying it. I think I'll make some today to have on hand.
Well let me first say that I don't like al denté veggies. I don't get into crisp/tender. Just my tastes and I realize I am in minority here.
That said, I guess the asparagus is overcooked, but it also picks up a crispness both from the grill and cooking inside that bacon strip. It works for me.
I know some people that precook the bacon a little before wrapping it around anything, just so they don't overcook whatever they are wrapping it around. I think it sticks better wrapping it uncooked though.
Rocklobster
Master Chef
Then, is it "real" asparagus?
OK. Understood. I am a tendercrisp guy. I will figure something out. Thanks for the idea!
roadfix
Chef Extraordinaire
We had a few people over last night. Started out with Johnsonville hot sausages and bacon wrapped chicken wings, among others finger items. I just did bacon wrapped wings a couple of nights ago they turned out so good I had to do them again.
Dinner consisted of beer can chicken and baby back ribs in the smoker (sorry no rib pics). The ribs were Un-Real. Lots of beer were consumed as well.
I always wondered if beer can chicken really helped maintain the chicken moist. I don't see much diff among the diff cooking methods.
It's my daughter and her husband's turn to host tonight so we'll be driving over the hill into the inferno San Fernando Valley for some carne asada. He's grilling on his 26" Weber kettle.
Dinner consisted of beer can chicken and baby back ribs in the smoker (sorry no rib pics). The ribs were Un-Real. Lots of beer were consumed as well.
I always wondered if beer can chicken really helped maintain the chicken moist. I don't see much diff among the diff cooking methods.
It's my daughter and her husband's turn to host tonight so we'll be driving over the hill into the inferno San Fernando Valley for some carne asada. He's grilling on his 26" Weber kettle.
Attachments
Roadie, are those conventional chicken wings, with the bone in? That seems like a cool idea, but would it work better with tenders or something boneless, so you don't have to eat around the bone? Or does the bacon come off easily with the bite?
Rock, I think with bacon wrapped around anything you are automatically given some leeway as to anything being overdone. I'm pretty sure I read that in The Bacon Handbook
Rock, I think with bacon wrapped around anything you are automatically given some leeway as to anything being overdone. I'm pretty sure I read that in The Bacon Handbook
roadfix
Chef Extraordinaire
You know, I like your idea using chicken tenders better. Some of the bacon did separate from the chicken as I bit into them.
I'll definitely do that next time.
I am with you here. I like my veggies either cooked or raw. Not just heated until the outer part is limp and slightly warm.
You're not in the minority as far as I'm concerned. I want my veggies cooked.
I even take canned butter beans, add water, butter, onion and garlic and cook an additional 1/2 hour. Then they're done IMO.
